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Saag Aloo

Serves: 2 – 4 as a side Vegetarian Vegetarian Vegan Vegan Gluten Free Gluten Free

A hearty side dish of potatoes and spinach. We mix warming, savoury spices like cumin, mustard and asafoetida with a healthy dose of garlic and ginger.

Storage Information: Store in cool dark place. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.

Try it with: Other vegetables like cauliflower or sweet potato.

  1. Boil 300g of small new potatoes (or peeled and diced larger potatoes), and drain.
  2. Heat 2 tbsp oil in a pan and fry the contents of the pack and 1 chopped onion over a medium-high heat for 3 - 4 minutes.
  3. Add the cooked potato, 200g of chopped spinach, 2 fresh tomatoes and a pinch of salt. Fry until the spinach is tender.
  4. Season and cook for a further 2 minutes.
  5. Garnish with coriander and serve.

Ingredients

Spices (including MUSTARD), Garlic Flakes, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Chilli Powder.

Allergies

Contains: WHEAT Flour.

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.

Nutrition

Per Packet Gluten Free
KJ173.7
Kcal41.9
Fat (g)0.7
Sat Fat (g)0.2
Carb (g)8.2
Carb of which Sugars (g)1.8
Dietary Fibre (g)1.4
Protein (g)1.8
Salt (g)0.1
Cheniece, Newcastle

After boiling the potatoes I dry fry them before adding them to the spices. It helps get rid of some of the moisture, so it’s lovely and crisp. Eat it with parathas or chapatis.

Cheniece, Newcastle

Our favourite accompaniments & top tips.